Oat Beta Glucans lower LDL Cholesterol
Dear Doctor
Consuming oat β-glucan soluble fibers on a regular basis reduces blood levels of LDL-cholesterol, thereby lowering the risk of developing Cardiovascular Disease.
Ho et al. (2016) conducted a systematic review and meta-analysis of randomised-controlled trials (RCT) investigating the cholesterol-lowering potential of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for the risk reduction of CVD.
In total, fifty-eight trials (n 3974) were included. A median dose of 3·5 g/d of oat β-glucan significantly lowered LDL-cholesterol (−0·19; 95 % CI −0·23, −0·14 mmol/l, P<0·00001), non-HDL-cholesterol (−0·20; 95 % CI −0·26, −0·15 mmol/l, P<0·00001) and apoB (−0·03; 95 % CI −0·05, −0·02 g/l, P<0·0001) compared with control interventions.
Pooled analyses showed that oat β-glucan has a lowering effect on LDL-cholesterol, non-HDL-cholesterol and apoB. The researchers concluded that inclusion of oat-containing foods may be a strategy for achieving targets in CVD reduction.
Therapeutic Food Support:
The Beta Glucan Synbiotic Formula qualifies for the American Heart Association and Food and Drug Administration “Healthy Heart” seal of approval (FDA, 2002). The suggested daily guideline of two tablespoons contains high concentration of oat beta glucan (10%) for cardiovascular support.
References:
- Ho, H.V., Sievenpiper, J.L., Zurbau, A., Blanco Mejia, S., Jovanovski, E., Au-Yeung, F… Vuksan, V. (2016). The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials. Br J Nutr. 116 (8): 1369-1382.
To your health,
Seann
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Green Facts:
Kaiser Permantente has published a remarkable nutritional update for their 15,000 physicians who care for their 10 million members. Kaiser is now telling doctors that healthy eating may best be achieved with a plant-based diet, defined as a regiment that “encourages whole, plant-based foods and discourages meats, dairy and eggs as well as all refined and processed junk food (Tuso, 2013).” . |
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